The breakthrough of the Buleleng Regency Government (Pemkab) in developing superior quality products or "Sobean Buleleng" continues. In processed food products, Buleleng's culinary specialties have become a separate brand for the rise of Micro, and Medium Enterprises (MSMEs). In amid the rise of contemporary food and drinks, Buleleng's traditional culinary delights are still in demand by many people, one of which is "Blayag Penglatan" which has been recognized as a product of "Sobean Buleleng".
In Buleleng, we can find many blayag sellers, but the blayag from Penglatan Village has a unique taste from and the dish. To find out the manufacturing process, the Singa Manggala magazine coverage team had the opportunity to meet one of the blayag traders in Penglatan Village, Sanih Hamlet, Buleleng District, Thursday (1/4) named Nyoman Sumari.
In this simple house located near the T-junction of Sanih Hamlet, Penglatan Village, Nyoman Sumari's mother does her daily activities of making blayag. While chatting casually, Nyoman Sumari told that he was selling and making blayag passed down by his mother-in-law, about 27 years ago he was in this job. From his confession, the secret to the taste of Blayag Penglatan lies in the seasoning and the process of making it.
Furthermore, Nyoman Sumari said that his culinary offerings of blayag consisted of blayag, vegetable urab consisting of long beans, spinach, papaya fruit , and bean sprouts. Then the yellow rambanan base, spicy nyuh sauce, fried saur ,and topping made from fried soybeans, chicken claws , and sliced chicken meat. From her dexterous hands, this 65-year-old mother filled the caterpillars with enough rice to boil for 2.5 hours later, then while frying the soybeans, Mrs. Nyoman mixed the yellow rambanan base seasoning, spicy nyuh sauce and fried saur.” The difference is, all of the ingredients for the sambal are ground, not ground, nor have I reduced the seasoning for the chili sauce or the yellow base one bit. For the nyuh lalah sauce, the coconut is burned first," he admitted.
Furthermore, said Nyoman Sumari, he sells in front of his house from 16.30 to 18.30 with the help of his grandson. An average day earn Rp. 400,000 of his sales, but if it's raining like now, he only earns Rp. 260,000. For the price per portion, Nyoman Sumari sells Rp. 5,000-Rp. 10,000. “A day, I make blayag up to 4 kg of rice, 1 kg of claw meat, and 1 kg of chicken. In addition, he receives a lot of orders from hotels and private parties for receptions," he said.
For culinary lovers, please come in the afternoon which is located in Penglatan Village, east of the Penglatan Village Perbekel office, guaranteed the taste that is served is addictive and the price is relatively cheap. If we don't produce Buleleng local products, who else? Together we can promote Buleleng SMEs and their sobe products.